Recipe - Potato Leek Soup w/ Dill & Bacon

I love potato soup. Period. Almost every time I see it on a menu at a restaurant I have to order it. It's the perfect comfort food, especially for a blustery, winter night such as this. 

We've tried quite a few potato soup recipes from the slower cooker to the loaded baked potato to the "dairy & gluten" free recipes and I can honestly say, none of these recipes have come close to this one. I found the original recipe on Pinterest and added a few personal touches to it. The addition of dill is exceptional to say the least. And hello, how can you go wrong with bacon...lots and LOTS of bacon!!!

As I always say when giving someone one of "my" recipes, make sure you add flavors that you enjoy. Ron and I added a larger amount of sea salt and quite a bit of pepper than the original recipe called for. Start with simple seasonings at the beginning and then right before you serve the soup, add any additional spices you desire.

4 - 6 Servings (depending on your bowl size)

Ingredients:

• 7-8 slices of bacon (not turkey bacon - it doesn't have the same flavor or crispness) 
• Olive oil
• 2 tablespoons of unsalted butter
• 1 large yellow onion, chopped
• 1 small sweet onion, chopped
• 2 leeks, thinly sliced
• 2 large potatoes, peeled and cut into 1/2″ cubes
• Sea salt and ground pepper 
• 3/4 cup of white wine (Barefoot Chardonnay worked fabulously and it was cheap!)
• 1 (32 ounce) box of chicken broth
• 1 1/2 tablespoons of fresh dill, chopped (plus a little extra for garnish)
• 3/4 cup of heavy cream
• Sour cream for dolloping

Heat a little olive oil in a pan and cook the bacon until crisp. Transfer bacon to a plate lined with paper towels to absorb the grease. Enjoy a piece or two and reserve the rest for garnish. J Keep at least 1-2 tablespoons of the bacon fat from the pan. 

In a separate pan - preferably a large dutch oven - heat the butter and bacon fat. Add the yellow and sweet onions and cook until soft, about 5-7 minutes. Add leeks and potatoes. Season with sea salt and pepper. Stir in white wine and let it bubble and reduce. Pour a glass of wine for yourself to enjoy while completing the recipe. J

Add chicken broth while increasing the heat to high and bringing the soup to a boil. Cover and reduce heat to low/simmer until vegetables are tender, about 25-30 minutes. Remove the pot from the heat and add a portion of the chopped dill.

Using an immersion blender (one of the BEST presents I've ever received), purée the soup until smooth. Stir in heavy cream. Check for seasoning before serving. I added a little more sea salt and quite a bit of pepper since Ron and I like a little kick.  Ladle soup into bowls, dollop with sour cream and garnish with the cooked bacon and remaining chopped dill.

And "Voila!" - tasty Potato Leek Soup. Enjoy with a loaf of crispy bread, olive oil and Parmesan cheese.

Adapted from Uni Homemaker